Pea protein extraction method impacts the protein (micro)structural organisation and <i>in vitro</i> digestion kinetics

Verkempinck, Sarah H. E.; Duijsens, Dorine; Mukherjee, Ankita; Wilde, Peter J.

doi:10.1039/d3fo04225a

Food Funct.

2024

DOI: 10.1039/d3fo04225a

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Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics

Sarah H. E. Verkempinck,

Dorine Duijsens,

Ankita Mukherjee

et al.

Abstract: There is a need to study the consequences of different extraction approaches on pulse protein (micro)structure and its consequences on in vitro protein digestion kinetics.

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2024

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Cited by 2 publications

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Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions

Guevara-Zambrano,

Chowdhury,

Wouters

et al. 2024

Food Research International

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Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions

Guevara-Zambrano,

Chowdhury,

Wouters

et al. 2024

Food Research International

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Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk

Hu,

Wang,

Gao

et al. 2024

Foods

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Fermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion. The objective of this study was to identify key proteins associated with characteristic flavors in B. subtilis BSNK-5-fermented soymilk using tandem mass tag (TMT) proteomics. The results showed that a total of 765 differentially expressed proteins were identified. Seventy differentially expressed proteins related to characteristic flavor were screened through Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis. After integrating metabolomics data, fifteen key proteases of characteristic flavor components in BSNK-5-fermented soymilk were further identified, and free ammonia was added. In addition, there were five main formation mechanisms, including the decomposition of urea to produce ammonia; the degradation of glutamate by glutamate dehydrogenase to produce ammonia; the degradation of threonine and non-enzymatic changes to form the derivative 2,5-dimethylpyrazine; the degradation of valine, leucine, and isoleucine to synthesize isovalerate and 2-methylbutyrate; and the metabolism of pyruvate and lactate to synthesize acetate. These results provide a theoretical foundation for the improvement of undesirable flavor in B. subtilis BSNK-5-fermented soy foods.

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Pea protein extraction method impacts the protein (micro)structural organisation and in vitro digestion kinetics

Abstract: There is a need to study the consequences of different extraction approaches on pulse protein (micro)structure and its consequences on in vitro protein digestion kinetics.

Cited by 2 publications

References 44 publications

Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions

Solubility, (micro)structure, and in vitro digestion of pea protein dispersions as affected by high pressure homogenization and environmental conditions

Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk

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